Savory Pumpkin-Chestnut Stuffing

• 8 ounces firm white bread, cut into 1-inch cubes (about 8 cups)
• 1 tablespoon butter
• 2 cups chopped onion
• 2 cups sliced cremini mushrooms
• 1 cup chopped celery
• 1 1/2 cups chopped Granny Smith apple
• 1/2 cup sweetened dried cranberries
• 1 cup coarsely chopped bottled chestnuts
• 1/3 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh or 1 teaspoon dried thyme
• 1 1/4 cups canned pumpkin
• 1/2 cup fat-free, less-sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• Cooking spray

1. Preheat oven to 250u0b0.
2. Place bread cubes on a large baking sheet. Bake at 250u0b0 for 1 hour or until dry, tossing occasionally.
3. Increase oven temperature to 350u0b0.
4. Melt butter in a large nonstick skillet over medium-high heat. Add the onion, mushrooms, and celery to pan, and saute 5 minutes. Add apple and cranberries; saute 5 minutes. Add chestnuts; saute 1 minute. Remove from heat; stir in parsley, sage, and thyme.
5. Combine pumpkin and the next 4 ingredients (pumpkin through eggs) in a large bowl. Add bread and mushroom mixture; stir gently to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 350u0b0 for 45 minutes; uncover and bake an additional 15 minutes or until the top is crisp.

white bread, butter, onion, cremini mushrooms, celery, apple, cranberries, chestnuts, parsley, fresh sage, thyme, pumpkin, chicken broth, salt, black pepper, eggs, cooking spray

Taken from www.myrecipes.com/recipe/savory-pumpkin-chestnut-stuffing (may not work)